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Flourless Chocolate Cupcakes (Small Batch Cupcakes for Spring)
Learn how to make my Flourless Chocolate Cupcakes as small batch of Big & Bold cupcakes. And you can even make them in a toaster oven or conventional oven!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Course:
Dessert
Cuisine:
American
Ingredients
- 1/4 cup (2oz/50g) chocolate chips
- ½ cup (120g/4oz) butter, at room temperature
- 1/4 cup (2oz/55g) butter, cubed
- 1 ½ cups (6oz/170g) powdered sugar, sifted
- 1/3 cup (3oz/80g) packed brown sugar
- ⅓ cup (30g/1oz) cocoa powder
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1/2 tsp vanilla extract
- 5 tablespoons whole milk
- 1/3 cup (1oz/ 40g) unsweetened cocoa powder
- coconut , shredded and toasted
- ¼ tsp salt
- chocolate eggs
Notes
- If you don’t have a small cupcake tray use silicone cupcake liners
- Eggs: Replace the egg with the same amount of apple sauce/puree or banana